PhD Scientific Days 2020

Health Sciences Posters

Nutrition Therapy for Dysphagia with Special Emphasis on Stroke Patients

Előadó neve

Kovacs, Andrea

Előadó munkahelye

Semmelweis University Doctoral School of Pathology Sciences, Health Sciences Research, Semmelweis University

Előadó telefonszáma

+36 30 3461145

Előadó e-mail címe

kovacs.andrea197006@gmail.com

Az előadás címe

Nutrition Therapy for Dysphagia with Special Emphasis on Stroke Patients

Szerző(k) neve és munkahelye

Kovacs A. 1 School of Ph.D. Studies, Doctoral School of Pathological Sciences, Health Sciences Research, Semmelweis University, Budapest, Dr Balint M. 2 Semmelweis University Department of Dietetics and Nutrition, Budapest, Dr Folyovich A. 3 Szent Janos Hospital, Department of Neurology and Stroke Center, Budapest

Szekció

Health Sciences Posters

Language of the presentation

Hungarian

Section, first choice

Health Sciences

Section, second choice

Neurosciences

Összefoglaló szövege

Introduction: Stroke and its immediate complications are the third most common cause of death in our country. The increasing number of stroke diseases implies the need to treat the associated dysfunction, including swallowing. 30-50% of acute stroke patients (ASPs) suffer from dysphagia. These patients have a high risk of dehydration, malnutrition, aspiration pneumonia, and cough due to reduced nutrient and fluid intake due to dysphagia. Their poor prognosis is higher mortality.
Aims: My goal is to draw attention to the negative consequences of dysphagia, its complications, and effective solutions to help patients with dysphagia avoid time-consuming and consistently malnutrition. Supporting their quality of life, effective healing, and rehabilitation.
Method: A questionnaire design designed at designated stroke department to examine the characteristics of applying a texture-modified (dysphagia diet )will help provide adequate, elaboration of an educational method for dietitians, based on the professional protocols of nutrition therapy, to facilitate the practical implementation of the nutritional therapy of dysphagia.
Result: The educational program consists of two important elements. One is the dysphagia chef program, which has already been tried and successfully operated for three years, on which we can build the first, unified educational method for dietitians. They will master the technology recommendations based on practical elements and have been tested in advance and will then be taught the circumstances, conditions, needs and process of preparing foods of changed consistency.
Conclusion: The method first handles and develops educational materials designed for dietitians to enrich the nutrition team with scientifically sound knowledge and practical.

Additional Information

I successfully presented this topic at the 2019 National Stroke Conference.

Bemutatás módja

Szóbeli

Kind

Szabad

Status

elfogadva

Accepted presentation method

poszter

Előadás fájl jóváhagyás

nem rendelkezett róla

Előadó

4674

Start

11:29

End

11:32

Authors (legacy)

Kovacs A. 1 School of Ph.D. Studies, Doctoral School of Pathological Sciences, Health Sciences Research, Semmelweis University, Budapest, Dr Balint M. 2 Semmelweis University Department of Dietetics and Nutrition, Budapest, Dr Folyovich A. 3 Szent Janos Hospital, Department of Neurology and Stroke Center, Budapest